Recipe for black bean dip?!
Recipe for black bean dip?
one with whole black beans (i have a huge bag) that has like mexi-corn and a bunch of other stuff, slightly spicy. I hope someone can help me. I'll know it when I see it and I appreciatre all recipes including black beans
Answers: ALLRECIPES.COM Black Bean Dip
2 15-ounce cans black beans
2 teaspoons chopped garlic
2 tablespoons chopped fresh cilantro (or 1 T dried)
2 small tomatoes, chopped
2 teaspoons crushed red pepper (or to taste)
1 teaspoon cumin
Juice of 1 lime
1 small onion, finely chopped
Salt and pepper
In a food processor, coarsely chop the black beans, garlic, cilantro and 1 tomato. Transfer to a serving bowl.
Add the red pepper, cumin, lime juice, onion, 1 chopped tomato, and salt and pepper.
Chill, allowing the flavors to blend. Serve with chips and jicama scoops. Makes about 3 cups.
Hope this helps you, good luck and try it soon! BLACK BEAN DIP
1 can black beans
1 med ripe tomato, diced
1/4 cup jalapeno slices (pickled are best for this dip)
1/3 cup salsa
1/2 cup shredded cheddar cheese
1 bunch green onion - diced
sour cream
1 tbsp cumin
1 tsp chili powder
salt
Heat beans over the stove; add cumin, chili powder, and just a pinch of salt. Once the beans are heated through, move to an oven-safe bowl. Top with cheese. Use broiler setting in the oven to melt the cheese.
Once the cheese has melted, top with salsa, fresh tomatoes, jalapeno, and sour cream. Garnish with diced green onions. Serve immediately with tortilla chips.
Makes enough, as an appetizer, for 3-4.
URSULAS BLACK BEAN DIP
2 cans black beans
Jalapeno Peppers ( sliced in jar)
1/2 tsp. lemon pepper
1 each Green, Red, Yellow pepper (chopped)
1 lg. Vidalia or Spanish Onion (chopped fine)
16 oz. sour cream
1 bag Frito dip chips
Place black beans in a colander- rinse and drain well. Chop onion. Add 1/2 of the onion to the black beans and mix. Chop all of the peppers, add lemon pepper and remainder of the onion. Also add Jalapeno peppers to taste. (Usually 4 to 5 slices chopped fine.) In a serving bowl, layer beans with onion mixture, next peppers with onion, then a thick layer of sour cream and repeat. Reserve enough red green and yellow pepper to garnish. Cover tightly with plastic wrap. Refrigerate overnight. Before serving let bowl sit at room temperature 45 minutes. Serve with dip chips and enjoy
BLACK BEAN DIP
2 (16 oz.) cans black beans, drained and rinsed
1 med. red onion
2 tbsp. balsamic vinegar
1 tbsp. orange juice or lime
1 clove garlic (optional)
Salt and pepper to taste
6 or 8 whole wheat pita bread (6 inch), cut into triangles and split
In blender or food processor, combine beans onion (save a little to sprinkle on top), vinegar, orange juice and garlic. Blend until smooth. Season with salt and pepper. Spoon into serving bowl. Chop a little red onion and sprinkle on top.
Place pita chips on cookie sheet and bake or broil until crispy. Serve with bean dip. Fresh assorted raw vegetables can also be used. No fat and delicious.
BEAN DIP FOR A CROWD
1 lb 6 oz (3 1/2 cups) canned garbanzo beans, drained
1 1/2 teaspoons lemon juice
1 teaspoon garlic powder (or 2 tablespoons fresh minced)
2 tablespoons vegetable, peanut or olive oil
1/2 teaspoon soy sauce
1/4 teaspoon black pepper
2 tablespoons dry parsley or 1/4 cup fresh minced
1/4 cup bottled water
2 tablespoons Frank's Hot Sauce (optional)
Thoroughly mash together all ingredients or blend in a food processor and refrigerate until ready to use.
Serve on whole wheat pita bread wedges accompanied by a slice of fresh lemon. Yields 25 servings, 2 tablespoons each. Recipe may be doubled.
HOPE THIS HELPS! ;-) BLACK BEAN DIP
2 c. cooked black beans, mashed
1 c. fresh salsa
To cook black beans: Put 1 pound bag black beans in pan. Cover with water. Soak overnight. Drain water.
Fill with new water about 1 inch over beans. Bring to boil. Cover and low heat to simmer about 1 hour. Add more water if needed so that it doesn't dry out. After 1 hour, check the beans to make sure they are soft.
Drain and mash. Take 2 cups of washed beans and mix with 1 cup fresh salsa for bean dip. Serve with tortilla chips, fritos or something crunchy - not potato chips Visit Paula Dean's website for a great Southern Black Bean Dip! http://www.foodnetwork.com/food/show_pa...
Or, try this basic recipe of layered bean dip!
LAYERED BLACK BEAN DIP
1 c. nonfat sour cream alternative or nonfat yogurt
1 (15 oz.) can black beans, drained & rinsed
1/2 c. salsa or picante sauce
1 c.finely shredded lettuce
1 c. shredded lowfat cheddar cheese
3 green onions, chopped
Spread nonfat sour cream alternative in serving platter. In small bowl, stir together beans and salsa; spread over sour cream. Cover with shredded lettuce and cheese; top with green onion. Chill. Serve with Tostitos, bagel chips or celery sticks. 8 servings.
1 Serving: 141 calories, 9.9 mg cholesterol, 3.2 g total fat (saturated fat 50%), 161 mg sodium.
It's a good tex mex recipe and does not require mashing the beans! Happy dipping! Black Bean Dip
30 min 10 min prep
4 cups cooked black beans
1/4 cup coriander
4 strips bacon, cooked and crumbled
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup onions
2 cloves garlic, smashed
1/4 sour cream
1 tablespoon sugar
1. Blend beans in a blender until creamy.
2. Saute onion and garlic in bacon fat until brown.
3. Add all ingredients except bacon and sour cream.
4. Cook over medium heat until boiling, stir occasionally to avoid sticking.
5. Remove from heat at least 10 minutes before serving to allow thickening.
6. Top with sour cream and bacon.
7. Serve with hot tortilla's or corn chips.
---------------2nd way--------------
Black Bean Dip
16-oz. can of black beans, drained and rinsed
? cup prepared salsa, mild or hot
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
? teaspoon ground cumin
Freshly ground black pepper and salt to taste
In a food processor, combine black beans, salsa, lime juice, cilantro and cumin. Process until smooth. Season with pepper and salt. Makes about 1.5 cups
-------------------3rd way------------
Black Bean Dip Recipe
Ingredients:
2 14.5-oz. cans black beans
2 cloves garlic, peeled
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon extra virgin olive oil
2 to 3 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro - optional
1/2 cup chopped red or yellow onion
? cup chopped red bell pepper - optional
1 - 2 tablespoons minced jalepeno pepper
1/4 teaspoon salt - optional (Whether or not additional salt is needed
will depend on the amount of salt in beans used.)
1/2 cup non-dairy sour cream (Tofutti)
Baked or fat free tortilla chips
Directions:
1. Drain beans, reserving liquid and set aside.
2. Put beans into a food processor or blender with garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until smooth, adding some of the reserved bean liquid if mixture is too dry.
3. Add salt, onion, red pepper and jalepeno to dip and process several more seconds until thoroughly blended. Adjust seasonings if necessary transfer to a serving bowl and top with non-dairy sour cream and a sprig of fresh cilantro. Serve with salsa and baked corn tortilla chips.
Yield: 2 1/2 cups or 10 1/4-cup servings at approximately 85 calories; 0.5 gram total fat; 0.1 gram saturated fat; 0 cholesterol; 15 grams carbohydrate; 4.7 grams dietary fiber; 6 grams protein; 234 milligrams sodium. http://web.foodnetwork.com/food/web/sear...
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